This soup is as dietary as it gets. It's also perfect for fall and all that colder weather we will be welcoming soon enough. It's rich, flavorful, easy to make, and very yummy. My kids have tasted every soup there is and have become quite the little experts. This one they approved, which is a high mark for soup.
We live in the South, but my husband and I are both not from here, so all the Southern cooking doesn't come naturally to me. Despite that, we are raising two little southerners, so I decided that I should introduce them to some staples and avoid awkward silence with their friends when they ask about some ribs and fried green tomatoes.
After living in Georgia for 18 years, I discovered that its forests are full of chanterelles all summer long. This discovery for a lifelong wild mushroom hunter from Europe was life changing. I now know what I will be doing after each strong rain all the way through September!
This meal is one of kids' favorites and gets requested all the time. Of course, they would go for regular pasta and no veggies, but I insist on making it healthier, so it's gluten free. For some reason my babes love all the raw vegetables, but as soon as I roast a pepper, it becomes a big no-no.
It's worth mentioning a few things about three of the ingredients. First, the King Arthur Unbleached All-Purpose Flour - we recommend using this particular brand because you can buy it in all natural food grocery stores and it is better than many other brands.
My guess would be you have no idea if you were born in the US, what quark is. Sounds like a duck call. But it is actually a light creamy cheese that is similar to Greek yogurt or sour cream. It has way less calories and is higher in protein. It is great for baking. And it makes the Kasekuchen a German cheesecake.
The celebrated patissier Coquelin bought La Patisserie Bourdaloue (which is still up and baking on the rue Bourdaloue) in 1909, and created, among other things, this famous pear tart with frangipane / almond cream. Certain desserts stand the test of time and one of those classics is la tart bourdaloue. It has remained one of my favorites, both to make and to eat.